Today is definitely a sad day. This is my last meal for the week. I’ve been having so much fun with my nightly cooking class! I don’t want it to end. I do get to share one last meal with you, and that’s been pretty great, so set the table, because this was another good one!
I’ve always wondered about shallots. Now I can’t wait to use them in more things. It was definitely oniony, but with a milder flavor. The star ingredient of the night was fresh sage, though. Ohmyfreakinggoodness! The smell was unbelievable. I mean, I’m used to using a bundle of the dry stuff for smudging purposes, but if I didn’t come in at 20 minutes making this meal, it was because I was standing over the sink huffing this glorious herb. If I need to be ashamed, I’m not and I don’t care. Fresh sage. Please find an excuse to use it in something.
I must confess, I think I under sautéed the kale mixture and I know I over cooked my agnolotti. I was worried. As this was coming together, I wondered if my pasta tooth lead me astray when I selected this dish. The smells didn’t seem like they were meshing very well. I’m so glad I followed through and got to the point where it all went into the pot together. This is where the magic happens. The flavors came together beautifully and as I’m writing this, I’m telling myself that I’d better not sneak to the fridge and leave myself without lunch for tomorrow. Did I mention fresh sage? 4 out of 5 for a slightly longer clean up, but this meal was an unexpected delight and the serving sizes were not skimpy in the slightest.
Well-Beings, we have one more post together this week. I’m giving the deets on the set up, boxes to choose from, and the menu selection process. I’ll also answer the burning question: Is another box coming next week?
Wishing You Total Well-Being,